This recipe for roasted savoy cabbage shows you that you can easily bring a simple vegetable side dish to a whole new level. I am convinced roasting can elevate any vegetable but here the extra special touch comes from a breadcrumb salsa-like topping make of simple ingredients: olive oil, garlic, fresh lemon juice, and equal amounts of toasted walnuts, bread crumbs, and grated parmesan cheese. Simple ingredients that work beautifully together.
The recipe is yet another one inspired by the cookbook: Six Seasons
I made the changes I thought necessary, as I like to roast smaller wedges of cabbage at a lower temperature (220°C rather than 250°C) for longer. And I find that flipping them halfway, giving them a chance to roast on both sides, makes them taste even better. Rather than butter, I use olive oil (Farchioni Olio Extra Vergine Il Casolare Grezzo) and instead of a “saba” or dark balsamic, I use a white balsamic. As for the crumb topping, Japanese panko breadcrumbs are my favourite choice here, but the essence is the same. A simple mix of lemon, walnuts and parmesan make for a terrific crumb topping for this cabbage side dish.
How to adapt this roasted savoy cabbage recipe
For fellow cabbage fans, you could also trade out savoy cabbage for pointed cabbage, or how about trying this delicious topping over roasted cauliflower or romanesco? Both would make great options if you looking for an alternative to this winter staple. Fresh or regular breadcrumbs also work well rather than panko, or you could even try making your own like I do in this recipe for asparagus with bread crumb topping. It’s simply delicious.
Looking for other simple side dish recipe inspiration?
Then how about trying on of these delicious recipes:
- Mediterranean Style Roasted Brussels Sprouts with Capers, Dill & Lemon
- Parsnip Salad with Chickpeas, Apple, Walnuts & Blue Cheese
- Beet Salad with Goat Cheese, Hazelnuts and Poppy Seed Dressing
- Za’atar Roasted Cauliflower with Lemon-Parsley Dressing
Roasted Savoy cabbage with Walnut-Parmensan-Crumbs
For the roast cabbage:
- 1 head savoy cabbage, quartered, cored and halved again (8 wedges)
- 2 1/2 tablespoons extra-virgin olive oil
- Sea salt and freshly ground black pepper, to taste
- 1 tablespoon white balsamic vinegar
For the walnut-parmesan-crumb topping:
- 2 garlic cloves, minced
- 4 tablespoons extra-virgin olive oil
- ⅓ cup walnuts, lightly toasted and chopped (35g)
- ⅓ cup Dried panko breadcrumbs (30 g)
- ⅓ cup freshly grated parmesan cheese, plus more for serving (30 g)
- 2 tablespoons freshly squeezed lemon juice
- Extra grated parmesan
- A pinch of red pepper flakes (optional)
- Lemon wedges
Heat the oven to 450°F / 220°C and line a baking sheet with parchment paper.
Trim any older or damaged leaves from the cabbage, then cut it into 4 equal sized wedges, trim away the core from each piece and then cut in half again, so that you have 8 wedges.
Arrange the cabbage wedges on the prepared baking sheet and brush all sides with oil and season with salt and pepper.
Roast in the preheated oven, flipping halfway through, until browned and crisped around the edges and softened in the centre (about 25 minutes).
Meanwhile, place the garlic in a small bowl along with the olive oil.
Add the toasted walnuts, panko breadcrumbs, parmesan and lemon juice. Season generously with salt and pepper and mix together until well combined. Set aside.
Transfer the roasted cabbage to a large serving bowl or platter (either leaving the cabbage wedges intact or roughly chopping) and drizzle with the vinegar. Toss gently.
Sprinkle the walnut-parmesan-crumb over top, plus a little extra grated parmesan cheese and a pinch of red pepper flakes (optional).
Serve with extra lemon wedges and enjoy!
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This is such a wonderful salad. I will be making it for family gatherings! Great for BBQ’s.
Thank you! It’s also terrific with pointed “sweetheart” cabbage 🙂